Sept'19 – Afternoons with Jesse Mulligan

My Spring twist on a Coq Au Vin Blanc, traditionally cooked in red wine. I use a dry Riesling in this recipe, which lends a gentle, comforting creaminess to this baked chicken dish — and finished with the crème fraiche. You can use any dry white wine you have on hand, preferably the one that you’d love to have a couple of glasses of – as you cook or as you eat. It’s a great dinner party meal — you can do all of the prep in advance and then simply pop the pan in the oven when your guests arrive. Serve it with some steam veggies and a lovely crispy baguette, as the French would say, voilà!